Dr. Veronese explained, “Even if it is an observational study, we believe that the cooking oil, rich in trans-fat, is an important factor in explaining mortality in those eating more potatoes.” The way a potato is prepared can affect the calorie, fat and sodium content. Any preparation of a potato requiring a fryer is considered a fried potato, including French fries, potato chips, and hash browns.
Trans fat has been shown to increase LDL cholesterol levels in the blood, which is one explanation for the results of the study. High LDL cholesterol levels can lead to cardiovascular disease. Dr. Veronese added that there are other important factors including obesity, a sedentary lifestyle and a high sodium diet that might play a role in early death of those who eat fried potatoes two or more times per week.
Watch the video below for more information on the study:
Sources:
Davidwolfe
CNN
American Journal of Clinical Nutrition
National Potato Council
Mayo Clinic